Herbed Cheese Pizza

(from elchallis’s recipe box)

Prep time: 120 minutes
Cook time: 35 minutes
Serves 8 people

Categories: Entree, Pizza

Ingredients

  • Dough:
  • 2 cups bread flour
  • 1 teaspoon sugar
  • 2 packages dry yeast
  • 2 cups warm water
  • 2.5 cups AP flour
  • 1 teaspon salt
  • 2 teaspoons olive oil
  • Cooking spray
  • Topping:
  • 2 teaspoons dried oregano
  • 2 teasponns ground cumin
  • 1 teaspoon hot paprika
  • 3/4 teaspoon black pepper
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 1/2 teaspoon salt
  • 5 garlic cloves, minced
  • 1 bay leaf
  • 1 (28-ounce) can diced tomatoes
  • 10 ounce thinly sliced kasseri cheese
  • 3 tablespoons minced fresh parsley

Directions

  1. To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water in a bowl; let stand 15 minutes.

  2. Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal portions. Cover and let rest 20 minutes.

  4. To prepare topping, combine oregano, cumin, paprika, and 1/2 teaspoon black pepper; set aside. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion; sauté 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic, bay leaf, and tomatoes; bring to a boil. Reduce heat to medium; simmer 15 minutes or until thick. Remove from heat; discard bay leaf.

  5. Preheat oven to 450°.

  6. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6-inch circle on a lightly floured surface; place circle on a baking sheet coated with cooking spray. Repeat procedure with remaining dough portions.

  7. Top each crust with 1/4 cup tomato mixture, 1 1/4 ounces cheese, and 1/2 teaspoon oregano mixture. Bake at 450° for 12 minutes or until crusts are lightly browned. Sprinkle evenly with minced parsley.

Email to a friend | Print this recipe | Back